- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed eggs, dressing, cheese, tuna salad, and honey mustard cold holding at improper temperatures in both of the deli-prep refrigerators.
Correction: Use ice to cool down food or put back in the walk in cooler. Repairman was called to fix the refrigerators. Do not store TCS food in them until repaired. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/18/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed mayonnaise, cole slaw, pork, ham, pasta salad, potato salad, and fruit salad cold holding at improper temperatures in the prep table and display case.
Correction: Relocate TCS food to the walk in cooler and maintain food temperatures at 41°F or below. Adjust thermostat in prep table and display case OR repair the units. Use ice until repaired/adjusted.
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09/09/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour cream, cole slaw, tuna salad, and deli ham were cold holding at improper temperatures in both prep tables. Ham sandwiches observed sitting out on counter and were not under temperature control.
Correction: Relocate TCS foods to a unit capable of maintaining food temperatures of 41 degrees Fahrenheit or below. Close prep table lids as often as possible to maintain proper temperatures or rotate out food from walk in. Keep ham sandwiches in refrigerator or use time plan.
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04/16/2015 | Risk Factor | |
- Equipment - Cutting Surfaces
Observation: Observed the cutting boards along the deli prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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09/22/2014 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/29/2013 | Routine | |
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